Jul 14 2026
Restaurants›The Library - inspired by the George Peabody Library›Roasted Squash Recipe

Roasted Squash Recipe

Inspired by The Library - inspired by the George Peabody Library
Time1h
Serves4

turmeric ginger fried rice, swiss chard, toasted almonds, roasted shallots, maple gochujang glaze

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Ingredients

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Roasted Squash

Turmeric Ginger Fried Rice

Swiss Chard

Toasted Almonds

Roasted Shallots

Maple Gochujang Glaze

Method

Roasted Squash

  1. 1

    Prepare the Squash

    Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces.

  2. 2

    Season and Roast

    In a bowl, toss the squash with olive oil, salt, and black pepper. Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and golden, stirring halfway through.

Turmeric Ginger Fried Rice

  1. 3

    Cook the Aromatics

    In a large skillet over medium heat, heat sesame oil. Add minced ginger and sauté for 1-2 minutes until fragrant.

  2. 4

    Add Rice and Seasonings

    Add the cooked rice to the skillet, then stir in turmeric powder and soy sauce. Cook, stirring frequently, for about 5-7 minutes until heated through.

  3. 5

    Finish with Green Onions

    Stir in the chopped green onions and cook for an additional 2 minutes. Remove from heat.

Swiss Chard

  1. 6

    Sauté the Garlic

    In another skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

  2. 7

    Cook the Swiss Chard

    Add the chopped Swiss chard to the skillet. Sauté until wilted, about 4-5 minutes. Season with salt and pepper to taste.

Toasted Almonds

  1. 8

    Toast the Almonds

    In a dry skillet over medium heat, add sliced almonds. Toast them for 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside.

Roasted Shallots

  1. 9

    Prepare the Shallots

    In a bowl, toss the halved shallots with olive oil and salt.

  2. 10

    Roast the Shallots

    Place the shallots cut side down on a baking sheet and roast in the oven (at the same time as the squash) for 20-25 minutes until caramelized and tender.

Maple Gochujang Glaze

  1. 11

    Mix the Glaze

    In a small bowl, whisk together maple syrup, gochujang, and rice vinegar until smooth. Adjust seasoning to taste.

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